Assistant General Manager

Compass Group•San Jose, CA

3d•$90,000 - $110,000•Onsite

About The Position

The Assistant General Manager (AGM) serves as a strategic operational leader responsible for supporting the General Manager in achieving business objectives, maintaining operational excellence, and delivering exceptional client and guest experiences. This role oversees daily operations across Front of House (FOH), Catering, and Kitchen teams while ensuring compliance with company policies, safety standards, financial goals, and service expectations. The AGM partners closely with management, supervisors, and hourly employees to drive employee engagement, leadership development, operational efficiency, and continuous improvement. This position is responsible for fostering strong client relationships, supporting workforce planning and employee relations initiatives, managing compliance and risk programs, and ensuring seamless execution of catering services, special events, and daily dining operations. As a hands-on leader, the Assistant General Manager supports business success through effective management of people, processes, financial performance, and operational standards. The role drives results by developing high-performing teams, improving operational efficiency, maintaining regulatory compliance, and delivering exceptional service while ensuring the successful execution of all operational, catering, and client service initiatives.

Requirements

Bachelor's degree in Hospitality Management, Business Administration, Human Resources, or a related field preferred; equivalent experience considered.
Five to seven years of upscale food service, hospitality, or dining services experience, including leadership or multi-unit management experience.
Strong experience in catering operations and event management.
Proven leadership, coaching, scheduling, training, and employee development skills.
Knowledge of food purchasing, inventory management, production, and cost controls.
Experience managing budgets, forecasts, financial reporting, and operational performance metrics.
Working knowledge of HACCP standards, food safety regulations, and sanitation practices.
Understanding of employee relations, leave administration, workplace accommodations, and compliance requirements.
Strong problem-solving, conflict management, and decision-making abilities.
Excellent written and verbal communication skills.
Exceptional organizational skills with the ability to prioritize multiple responsibilities in a fast-paced environment.
Strong client relations and stakeholder management skills.
Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).
ServSafe and/or Department of Health certification preferred.

Responsibilities

Support execution of daily operations and service standards to ensure an exceptional guest experience.
Provide leadership coverage and oversee workflow efficiency across all operational areas.
Coordinate communication between management, supervisors, and frontline employees.
Drive accountability, operational consistency, and continuous process improvements.
Foster strong interdepartmental relationships and integrate dining service programs with overall facility operations.
Carry out supervisory responsibilities in accordance with company policies and applicable laws.
Participate in special projects and perform additional duties as assigned.
Interview, hire, onboard, train, coach, and develop employees and managers.
Lead employee meetings, training programs, and leadership development initiatives.
Manage Leave of Absence (LOA), FMLA, personal medical leave, accommodations, and return-to-work processes.
Administer Modified Duty Agreements and coordinate workplace injury follow-up.
Conduct coaching sessions, performance discussions, corrective actions, and employee support conversations.
Maintain HR records, tracking tools, compliance documentation, and workforce reporting.
Promote a positive culture focused on engagement, accountability, and professional growth.
Develop and implement training programs for supervisors, managers, and hourly employees.
Maintain leadership development resources and succession planning initiatives.
Create and update Standard Operating Procedures (SOPs), training materials, and operational tools.
Support onboarding, team-building, and continuous learning programs to strengthen operational performance.
Assist the General Manager in managing the operation within approved budget targets.
Monitor food, labor, and operational costs while maintaining quality and service standards.
Manage purchasing, inventory controls, and vendor performance.
Prepare and monitor budgets, forecasts, flash reports, and financial performance metrics.
Support menu planning initiatives in collaboration with culinary leadership.
Manage cash handling processes, account reconciliations, and operational reporting.
Ensure compliance with company policies, payroll practices, food safety procedures, and regulatory requirements.
Maintain knowledge of HACCP principles and proper food handling, storage, and sanitation standards.
Support injury reporting, workplace investigations, and risk mitigation efforts.
Monitor compliance with health, safety, sanitation, and fire regulations.
Maintain record retention, legal documentation, organizational updates, and audit readiness.
Conduct and support safety, sanitation, maintenance, and compliance programs.
Oversee catering logistics, event execution, and operational readiness.
Develop and maintain catering procedures, service standards, and training programs.
Coordinate vendor relationships, purchasing activities, deliveries, and inventory management.
Support the planning and execution of special events, client functions, and pop-up programs.
Ensure exceptional service quality and seamless event operations.
Maintain operational documentation, calendars, reports, and internal communications.
Coordinate facilities requests, security access, and badge administration as needed.
Develop organizational structures, timelines, and workflows that improve efficiency.
Build and maintain strong relationships with clients, guests, vendors, and internal stakeholders.
Demonstrate exceptional business etiquette and customer service.